February 8, 2011

Roasted Carrot Soup

I have been roasting a lot of vegetables lately -- beets, brussels sprouts, peppers, garlic, Roasting makes it taste like a completely different vegetable, which was essential when I decided to make this carrot soup. Carrots are one of my least favourite vegetables. They just taste... healthy. But roasting! Oh, friends, roasting this little guys made all the difference. The soup was yummy (cream certainly didn't hurt) and refreshing. And T even said he thought he could see better.

Roasted Carrot Soup
Serves 4-6

  • 1 medium onion, quartered
  • 2 lbs carrots, peeled and cut into two inch chunks
  • 1 belgian endive, quartered lengthwise
  • 2 tbsp olive oil
  • 1/4 tsp salt, plus more for seasoning
  • pinch of freshly ground pepper, plus more for seasoning
  • 1 bay leaf
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 tsp grated peeled fresh ginger, or to taste

  • Preheat oven to 450 degrees. In a single layer on a cooking sheet, place the onion, carrots and endive and brush liberally with the olive oil and season with salt and pepper. Roast the vegetables until they are deep golden brown, about 30 minutes.
  • Transfer all the vegetables to a large saucepan and add the bay leaf and the stock. Bring to a simmer and cook until the carrots are very soft, about 30 minutes. Let cool slightly, discard the bay leaf, and puree the vegetables until smooth (with an immersion blender or a regular blender).
  • Add the cream, season with salt and pepper and stir in the ginger. 

Recipe from Martha Stewart, The New Classics


  1. It is true, roasting the vegetables makes an whole lot of difference. This soup must have had a very sweet and savory taste and I love the color!

  2. This looks like a tasty soup. i do like roasting vegetables before putting them in soup. Delicious!

  3. I bet roasting the carrot makes all the difference and really kicks up the flavor. What a gorgeous soup.

  4. Lindsay, thank you for visiting my blog and turning me on to yours! This soup looks beautiful, and so warm and comforting. Perfect for dinner on these cold winter nights we're having. Thanks for sharing! Looking forward to keeping up with your recipes and exploring what you already have here. :)

  5. Oh! Never had roasted carrot soup...must taste so good and creamy.

  6. ive honestly never tried roasted carrot soup before,
    the recipe sounds easy enough tho, and reading these positive reviews, makes me want to try (:

    youve got a very cute blog goin on,
    ill def follow to be a regular to check out your updates,
    id appreciate it if you could do the same (:

    hope to hear from you again soon!

  7. lovely soup carrot is one of my favorites can't wait to see your crepes lol Rebecca

  8. Roasting veggies is a cure-all I think... This recipe sounds wonderful, especially the ginger!

  9. I have never thought of roasting any of my vegetables before making a soup out of them. Extraordinary idea! This soup looks scrumptious.

  10. I love carrots so I'm sure I'd enjoy them roasted, and as a soup! Sounds delicious!

  11. I discovered only lately how amazing roasted carrots tasted; never thought of making soup. It must be super good. Will try this for sure.

  12. I love roasted veggies! They are so great!

    The soup sounds amazing!

  13. During WWll, my mother grew carrots for the night fighters, so I understand the value of that vegetable. Roasting root vegetables is a great idea (Jamie Oliver roasts beef on a bed of root veggies, lets the juices of the meat and the veggies combine and uses them in his gravy). I'll try this attractive soup and surprise my beloved with it.

  14. Lovely soup.
    I like the added ginger.

  15. Roasting vegetables makes a huge difference. I'm not big on raw carrots either, but roasted carrots are wonderful. This soup looks wonderful too!

  16. Delicious!! Roasted carrots + ginger = vegetable heaven. I'm always looking for perfect winter soups, and this one definitely falls into that category.

  17. Mmm, this looks fantastic! I just made a carrot soup tonight and needed a fabulous picture, so I borrowed yours and linked back to you. Hope you don't mind -- but let me know if you do and I'll take it down.



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